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Picadillo de Arracache
A savory and hearty vegetable hash made with arracache (a root vegetable similar to parsnip), ground meat, vegetables, and spices.
ð§ ææ
- 1 lb Arracache(peeled and diced into small cubes)
- 1/2 lb Ground beef
- 1 medium Onion(finely chopped)
- 1/2 medium Bell pepper(finely chopped)
- 2 cloves Garlic(minced)
- 1 medium Tomato(diced)
- 1/2 cup Vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Ground cumin
- to taste Salt
- to taste Black pepper
- 2 tablespoons Vegetable oil
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
ð¡ ããã®ã³ã: Ensure beef is fully browned for best flavor. - 2
Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
â±ïž 5-7 minutes - 3
Stir in the diced arracache, diced tomato, vegetable broth, Worcestershire sauce, and cumin. Season with salt and pepper.
ð¡ ããã®ã³ã: If arracache is very firm, you may need to add a little more broth. - 4
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the arracache is tender.
â±ïž 20-25 minutesð¡ ããã®ã³ã: Stir occasionally to prevent sticking. - 5
Taste and adjust seasoning as needed. Serve hot as a side dish or a light main course.
ð¡ ããã®ã³ã
- âArracache can be found in Latin American markets. If unavailable, parsnips or sweet potatoes can be substituted, though the flavor will differ.
- âFor a vegetarian version, omit the ground beef and add more vegetables like carrots or peas.
- âA pinch of chili powder can be added for a touch of heat.
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- Add a handful of green peas or corn kernels in the last 10 minutes of cooking.
- Incorporate a bay leaf while simmering for added aroma.